Prepared by
Stephanie Brocardi of
Sassy Tarts! Bakery, Englewood
Photo by Caroline Clabaugh
Recipe
Strawberry Rhubarb &
White Chocolate Mousse Pie
Ingredients:
• 3½ cups strawberries, cleaned and halved
• 3 cups fresh rhubarb, chopped into ½-inch pieces
• ¾ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon fi nely-grated lemon zest
• 3 tablespoons quick-cook tapioca
Preparation
• Toss all ingredients together
• Let sit for 10 minutes before fi lling pie crust
• Place in preheated, 400 degree oven and
bake for 30 minutes. Lower temperature to
375 degrees, then bake another 15 minutes.
• Set aside to cool.
Strawberry-Rhubarb Filling
Recipe continued on page 85